CHAPTER 4

Question 1

can be delegate to anyone in the foodservice operation depending on organizational structure and management policies.

Answer 1

Responsibility for purchasing

Question 2

are those items, typically fresh foods, that have a comparatively short useful life after they have been received

Answer 2

perishable

Question 3

are those food items that have a longer shelf life. Often referred to as groceries or staple. They may be stored in the containers in which they are received

Answer 3

non-perishable

Question 4

Establishing control over purchasing ensure a continuing supply of sufficient quantities of the necessary foods, with each of quality appropriate

Answer 4

developing standards & standard procedures

Question 5

• It is important first to determine which perishable & non-perishable food is required in order to produce products of consistent quality.
• Thus, it is important to draw up the list of all food items to be purchased, including those specific and distinctive characteristics that best describe the desired quality of each in written description also known as standard purchase specifications.
• It is usually base on federal grading or common market grading.

Answer 5

establishing quality standards

Question 6

orders for non perishables are placed every two weeks,

Answer 6

periodic order method

Question 7

DEI

Answer 7

desired ending inventory

Question 8

quite simply the number of units to which the supply on hand should decrease before additional orders are placed.

Answer 8

perpetual inventory method

Question 9

means simply the maximum quantity of a given item that should be on hand.

Answer 9

the reorder point

Question 10

This is usually used in chain operations and occasionally established by small groups of independent operators with similar needs/ Advantage.

Answer 10

the par stock

Question 11

specification is a guideline specifying the acceptable parameters for a product. a product specification may list the product’s quality or yield grade, size, level of processing, brand name, origin, degree of ripeness, color, pack size, and container type.

Answer 11

centralized purchasing

Question 12

• Processing
• Equipment and Staff skills
• Storage
• Shelf life
• Brand and Mission
• Cost and Value

Answer 12

selecting the right product

Question 13

a guideline specifying the acceptable parameters for a product. a product specification may list the product’s quality or yield grade, size, level of processing, brand name, origin, degree of ripeness, color, pack size, and container type.

Answer 13

product specification

Question 14

• Pricing
• Product
• Service

Answer 14

choosing purveyors

Question 15

competors know other competitors price

Answer 15

open bidding

Question 16

competitors don’t know other competitors price

Answer 16

sealed bidding

Question 17

adding all the purchase and mark-up

Answer 17

cost-plus purchasing

Question 18

contract, loyal consumer

Answer 18

contract purchasing

Question 19

agricultural products

Answer 19

co-op buying

Question 20

contract however supplier decides the quantity

Answer 20

standing orders

Question 21

tindahan/ sari-sari store

Answer 21

one stop shopping

Question 22

B2B, does not sell to individual consumer

Answer 22

warehouse buying

Question 23

The primary objective of receiving control is to verify that quantities, qualities and price of food delivered conform to orders placed.
The person that usually responsible for this job is given the job title as “receiving clerk.

Answer 23

food receiving control

Question 24

A bill from a vendor for good or services, often presented as the goods are delivered or the services performed

Answer 24

the invoice

Question 25

direct (extremely perishable nature that are purchased more or less daily basis for immediate use) - and will become the cost immediately.

Answer 25

item purchase for immediate use

Question 26

store (Meat, cans, bottles and boxed) - and will become the cost when the item is issued for production.

Answer 26

Item Purchase to be kept in inventory